RecipeDelish

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lb total), pounded to even thickness
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp paprika
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• ½ tsp red pepper flakes
• 1 cup chicken broth
• 1 cup heavy cream
• ½ cup sun-dried tomatoes in oil, drained and sliced
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• ¼ cup fresh basil leaves, torn, for serving

Steps

1. Season the chicken on both sides with salt, pepper and paprika.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken 5-6 minutes per side until golden and cooked through to 165°F. Transfer to a plate.
3. Reduce the heat to medium. Melt the butter, then cook the garlic and red pepper flakes for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up the browned bits from the pan. Stir in the cream, sun-dried tomatoes and Italian seasoning.
5. Simmer 3-4 minutes until slightly thickened, then stir in the Parmesan until melted and smooth.
6. Return the chicken to the pan and spoon sauce over the top. Simmer 2 minutes more, then scatter with basil and serve.